Spicy Coconut Chicken Noodle Bowls

Spicy Coconut Chicken Noodle Bowls

Recipe by 

Ottimo Food Store

Serves 3 - 4

45 minutes

Hot honey sizzled chicken mince, udon noodles and fresh vegetables topped off with a spicy Thai red curry coconut broth. For leftovers, keep broth separate from noodles, chicken and vegetables. Reheat components separately and pour broth over just before serving. An easy weeknight noodle bowl with tons of flavour.

Ingredients:

For the broth:
  • 1 tablespoon coconut oil
  • 2 tablespoons Thai red curry paste (more or less according to taste)
  • 500 ml chicken bone broth/stock
  • 400 ml can coconut milk
  • 1 teaspoon fish sauce
  • ½ teaspoon sugar
  • 2 spring onions (white part only), sliced
For the chicken:
  • 1 teaspoon coconut oil
  • 400g free range chicken mince
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger
  • 1 teaspoon fish sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon hot honey
  • Black pepper to taste
To serve:
  • 270g udon noodles
  • 10-12 stems broccolini (or other green vegetables)
  • Fresh coriander
  • 2 spring onions (green part)
  • Crispy fried shallots
  • Lime wedges

Method:

  1. Bring a large pot of water to the boil for noodles.

  2. Heat first measure of coconut oil in a medium sized saucepan over medium high heat. Add curry paste and stir fry until fragrant, about 1-2 minutes.

  3. Add bone broth/stock and coconut milk to the pan, stir well. Add fish sauce, sugar, and spring onion whites. Allow to simmer while preparing the remaining ingredients.

  4. Heat remaining 1 teaspoon of coconut oil in a frypan over high heat. Add chicken mince and cook until browned, breaking up with a wooden spoon. 

  5. Add ginger and garlic and stir-fry for 1-2 minutes. Add soy sauce, fish sauce, black pepper and hot honey. Cook over medium high heat until fragrant and caramelised. Set aside.

  6. Cook noodles according to packet instructions. Add broccolini to the pot for the last minute of cooking time. Drain.

  7. Depending on appetites, divide noodles into 3 (for large portions) or 4 bowls. Pour broth over noodles. Add broccolini and chicken mince. Top with fresh coriander, spring onion greens, crispy shallots and a squeeze of lime.

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